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Practice knife review

I have not been meeting forum standards for knife reviews, so I thought some practice would help. Critiques are welcomed.

This is a Suncraft paring style petty made in Japan of stainless steel. The blade is perfectly straight with an even, machine grind. The grind is done on a small diameter wheel, producing a dramatically concave hagane. It is fairly thin behind the edge, but thickens quickly. The steel is soft. It sharpens easily and it is quick to raise a burr and to remove it. Five minutes on a King 1200 raised and removed burrs on both sides. A little stropping on the stone and running the edge across soft wood removed the remaining burr and left a decent edge. The King 6000 was quicker, and stropping on newspaper left a good feeling edge.

In spite of being fairly thin behind the edge, the concave hagane causes the knife to wedge quickly. It starts to cut nicely, then resistance increases significantly, and it feels quite dull.

I had reduced the bevel angle a little, and that along with the soft steel I expect to give poor edge retention.

Um, I paid $10 for this recently....boy do I feel robbed:). Makes for a great little picnic knife for cheese and salami :hungry:. Thanks for the review!

I plan to use it as a tomato peeler. I usually just need one tomato for a sandwich, and peel it grandma style with knife in one hand and tomato in the other. Wedging and edge retention won't be a concern, and it may just work fine.

Besides, I think it is cute!

Though this review was a little tongue-in-cheek, it was a real attempt at getting more thorough. More photos, OK. Anything else?

Thanks,

Keith

If you reach the age of 60 without becoming a curmudgeon, you haven't been paying attention.